KR101687823B1 - Processing method of Aquatic products and aquatic products by the method - Google Patents

Abstract

The present invention relates to a method for processing marine products and marine products processed thereby, comprising the following steps: (a) preprocessing marine products; (b) manufacturing an immersion solution including charcoal made of oak tree, roasted salt, and water; (c) immersing the preprocessed marine products in the manufactured immersion solution; (d) washing the immersed marine products; (e) spraying a herb extract on the washed marine products; and (f) freezing the marine products with the sprayed herb extract at -40 to -20C. According to the present invention, since fishy smell of the marine products is removed, refusal with respect to the marine products is dissolved and flavor the marine products is remarkably enhanced. Moreover, since generation of saprogenic bacteria is inhibited, freshness of the marine products is maintained for a long time, a shelf life is extended, and taste difference of processed marine products is reduced.

Description

[0001] The present invention relates to a method for processing aquatic products and aquatic products processed by the method,

More particularly, the present invention relates to a method for processing aquatic products, and more particularly, to a method for processing aquatic products, and more particularly, to a method for processing aquatic products, A fish processing method for improving the flavor of marine products by removing fishy smell and odor, and aquatic products processed by the method.

Traditional Korean aquatic products processing methods include tachyon method and water intercalation method.

Firstly, the salt method is a method of directly spraying salt on aquatic products, so it is not salty to the health and taste of modern people, and there are many points that it is not enough to make high quality products suitable for consumers' preferences.

Recently, the water intercalation method is used. The water intercalation method is a method in which salt water is mixed with salt and water and the seafood is immersed in the salt water. In these water interventions, salt is the most commonly used sun salt. Although such a salt has a large amount of minerals in comparison with the disinfecting salt, there is a problem in that the taste of processed seafood tends to vary according to the season of production because there is a marked difference in taste depending on the season. In addition, such sun salt has a problem in that it contains various pollutants such as toxic waste and domestic sewage which are residues of industrialization in the seawater of the offshore waters.

In addition, fishery products have a characteristic fishy smell, and it has been difficult to remove these fishy smells only with simple salt and water.

Accordingly, various methods have been proposed to remove fishy smell of aquatic products, and in Korean Patent No. 10-0888208, mushroom extract is added together to remove fishy flesh. In Korean Patent No. 10-1447192, corn flour, sodium hydrogencarbonate, enzyme powder and the like were used to improve the fishy flesh and soften the meat quality. In Korean Patent No. 10-0430519, the herbal alcohol extract is sprayed onto fish to remove the fishy flesh.

However, these methods are intended to remove only the fishy marine fishes, which have a disadvantage in that the meat quality of the marine products is fuzzy, the taste is not constant due to the sunny salt, and a large amount of spoilage bacteria are produced during the processing.

KR 10-0888208 B1 KR 10-1447192 B1 KR 10-0430519 B1 KR 10-1144529 B1 KR 10-0728898 B1

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to improve the preference of aquatic products by processing fish products using charcoal, herb, and roasted salt to remove fishy smell and odor, To maintain the freshness of the marine products for a long period of time, and to extend the preservation period.

In addition, it is intended to prevent a variation in taste due to salt, to improve meat quality of aquatic products, and to improve the overall flavor of aquatic products.

(B) preparing an immersion liquid containing charcoal, roasted salt and water; (c) adding an aqueous solution of an aqueous solution of sodium chloride, D) immersing the pretreated seafood in the prepared immersion liquid; d) washing the immersed aquatic products; e) spraying the herb extract on the washed aquatic products; f) And freezing the aquatic product to which the extract is sprayed at -40 to -20 占 폚.

The step (b) of producing the immersion liquid containing charcoal, baked salt and water is characterized in that the charcoal is immersed in water for 1 to 5 hours, and then the baked salt is added and mixed to prepare an immersion liquid .

Wherein the immersion liquid of step (b) further comprises black rice powder, wherein the char, charcoal, baked salt, water and black rice powder are contained in a weight ratio of 1: 0.2 to 0.5: 5 to 7: 0.2 to 0.5, ) Is characterized in that the pretreated seafood is immersed in the immersion liquid at a weight ratio of 1: 2 to 10 for 1 to 5 hours.

Wherein the herbal extract and the parsley extract are sprayed in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the washed aquatic product, wherein the herbal extract and the herbal extract Is a hot water extract solution of parsley and herb.

And the processed aquatic product of the present invention is produced by the above-mentioned method.

According to the present invention, it is possible to remove the fishy flesh of marine products and improve the meat quality and taste of marine products, thereby enhancing the overall preference. In addition, there is also an effect that the freshness of fish products can be maintained for a long period of time by inhibiting the generation of spoilage bacteria, the storage period can be lengthened, and the variation in taste of the processed fish products can be reduced.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a processing process of aquatic products according to the present invention. Fig.

Hereinafter, the present invention will be described in detail.

The aquatic products in the present invention include fish such as mackerel, rice hull, crab, early fish, broodstock, crab, and broodstock as well as shellfish such as scallop, oyster, shellfish, white confection, new shellfish, .

In order to remove the fishy smell and the fishy smell, there is a specific odor such as fishy smell and odorous odor. The salt is over-added to the fishery products, or various kinds of seasonings and spices are added and processed. However, due to the addition of seasoning and spices for the removal of fish, the preference of aquatic products is lowered, and salt is overproduced, which has a disadvantage of increasing the salinity of the fisheries logistics.

Accordingly, the present invention improves the preference of processed fish products by effectively removing the fishy smell and odor of fish unique to the fish as well as enhancing the flavor of fish products. In addition, the production of spoilage bacteria is suppressed, and there is no deviation in the taste of the processed fish products.

The method for processing aquatic products of the present invention comprises the steps of: (a) pretreating a fish product; (b) preparing an immersion liquid containing charcoal, roasted salt and water; (c) (D) washing the immersed aquatic products; (e) applying a herbal extract to the washed aquatic products; (f) The method comprising the steps of:

Hereinafter, a method of processing aquatic products according to the present invention will be described in more detail with reference to FIG.

(a) Pretreatment of aquatic products.

First, aquatic products are prepared by pretreatment.

At this time, when the fishery product is fish, it is cleaned by removing the embryo and removing the internal organs, and if the fishery product is shellfish, removing the shell and washing. If it is algae, wash it as it is.

(b) contains charcoal, baked salt and water The immersion liquid  Manufacturing steps.

Next, an immersion liquid for immersing the above aquatic products is prepared. The immersion liquid includes charcoal, roasted salt and water. The charcoal effectively removes the fishy smell and reduces the cations that activate spoilage, thereby enhancing the freshness of the fishery product. And the flavor variation of the processed fish products due to the sun salt is eliminated through the above-mentioned baked salt.

Since the charcoal is porous, it has a large surface area of 250-400 m < 3 > per 1 g of char. Therefore, it has excellent deodorizing and adsorbing function to absorb impurities and deodorant and dissolve natural minerals such as calcium, sodium, iron, magnesium, . Therefore, when aquatic products are immersed in water containing charcoal, aquatic products can absorb various minerals contained in the water eluted from charcoal, and the charcoal adsorbs by-products that cause the fish to become fishy, , Effectively removes catches and reduces cations to maintain the freshness of seafood for a long time. The charcoal is obtained by carbonizing oak at 600 to 900 ° C and sterilizing it. If necessary, it may be added to boiling water at 100 ° C for 10 to 20 minutes, and dried again. That is, through this process, impurities and soot contained in the charcoal are removed.

The above-mentioned roasted salt has a bad influence on the quality of the processed fish products because the seasonal taste variation is serious when the sun salt is conventionally used, and the raw water or the harmful ingredient which is not evaporated by the sunlight is included, And to prevent the harmful components from being included in the processed fish products.

At this time, the immersion liquid is prepared by immersing charcoal in water for 1 to 5 hours so that the minerals of the charcoal are sufficiently eluted, and then baked salt is added and mixed. The charcoal, baked salt and water are preferably contained in a weight ratio of 1: 0.2 to 0.5: 5 to 7, and if the content of charcoal is too small or too large, the effect of removing the fish is insufficient and the content of the baked salt is too small If there is a large amount of salt, the salinity does not match, resulting in poor preservability or corruption.

(c) Preprocessed  The aquatic products were prepared In the immersion liquid Soaked  step.

Next, the pretreated seafood is immersed in the prepared immersion liquid. The aquatic products are preferably immersed in the immersion liquid at a ratio of 1: 2 to 10: 1, and the immersion temperature and time are preferably 15 to 25 ° C for 1 to 5 hours. If the amount of the immersion liquid used is too small, sufficient salting can not be attained. If the immersion temperature is too low, the salting can not be sufficiently performed. If the immersion temperature is too high, .

(d) Immersed  Washing the aquatic product.

Next, the immersed aquatic product, that is, the salted aquatic product, is thoroughly washed with water. It is a matter of course that after removing the water of the washed aquatic products, the aquatic products may be dried naturally or in a cold wind if necessary.

(e) spraying the herb extract on the washed aquatic products.

Then, the herb extract is sprayed on the washed aquatic products. In the present invention, the herb extract is a hot water extract of a herb. As an example, the herbs are thoroughly cleaned and then mixed with water at a weight ratio of 1: 5 to 20, and the mixture is heated at 90 to 100 ° C for 3 to 10 hours Followed by heating and filtration. It is needless to say that it is also possible to use a known extraction method other than this method. Herbs used in the present invention include rosemary, lavender, thyme, sage, peppermint, spearmint, lemongrass, rosehip, echinacea, Jacquely, sweetpennel, mate, yukari, ginger, chamomile, stevia, jasmine, lilac , Orange flower, eye bright, orchid, and move.

In the present invention, the herb extract solution is sprayed on aquatic products because it not only catches fishy smell and odor, but also gives a fresher flavor to aquatic products.

If the herb extract is less than 1 part by weight, the odor of aquatic products can not be removed completely, and 5 parts by weight of the herbal extract can not be removed completely. The taste and flavor of the herbal extract is too strong to enjoy the unique flavor and taste of marine products.

(f) Freezing the aquatic product sprayed with the herb extract at -40 to -20 占 폚.

Next, the aquatic product to which the herb extract is sprayed is frozen at -20 to 0 캜 for 1 to 2 days.

The aquatic products that have been frozen as above are removed by the smell and appearance inspection of defective products. And are vacuum and sealed to extend shelf life and facilitate distribution. At this time, the wrapping paper should use antibacterial wrapping paper, nylon + polyethylene wrapping paper.

In addition, before the freezing, each aquatic product may be vacuum-sealed and packaged and then frozen, and its implementation is not limited.

The fish products processed in the above manner are advantageous in that they contain a large amount of effective components such as charcoal and herbal extracts to thereby alleviate the rejection of aquatic products due to fish smell, thereby improving preference. In addition, there is an advantage that freshness of the processed seafood can be maintained for a long time.

Meanwhile, the black rice powder can be further mixed in the step (b), that is, the preparation of the immersion liquid, and the charcoal, baked salt, water and black rice powder are mixed at a ratio of 1: 0.2-0.5: 5 to 7: 0.2-0.5 It is to blend. Here, the black rice powder is mixed with the baked salt, and its grain size is about 100 to 300 mesh. When the black rice powder is further mixed in the immersion liquid, the antioxidative effect of the black rice prevents the production of spoilage bacteria in the marine products, the antimicrobial effect is exhibited to improve the preservability, and the starchy components of the black rice powder, There is an effect of adsorption.

In addition, in step (e), the extract of the buttercups may be sprayed together with the herb extract, and the buttercup extract may also catch the odor of the aquatic products and improve the flavor thereof. In addition, when spraying the parsley extract, it has a soft and elastic effect on the meat quality of fish products, especially fish, thereby significantly improving the preference of processed fish products. In addition, the antioxidant effect of parsley has the effect of improving the preservability of processed fish products.

The herbal extract may be sprayed in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the washed aquatic product, and the water extract of buttercups may also be used. Illustratively, it can be prepared by thoroughly washing the parsley and then finely pulverizing it, mixing it with water at a weight ratio of 1: 5 to 20, heating at 90 to 100 ° C for 3 to 10 hours, and filtering, It is natural that it can be manufactured.

In addition, in order to further improve the preservability of the processed aquatic product, the natural preservative may be further sprayed in the step (e) in an amount of 1 to 5 parts by weight based on 100 parts by weight of the washed aquatic product.

As the natural preservative, at least one of dandelion extract, grapefruit seed extract, cinnamon extract, and lotus leaf extract can be used, and the dandelion extract, grapefruit seed extract, cinnamon extract, Thereby extending the shelf life of the food. Here, the above extract means all of the hot water extract of each material.

The processed seafood according to the present invention is applicable to seaweed as well as various seafood. Using the above-described processing method, odor and fishy smell of various aquatic products are removed and the flavor is increased. In addition, the nutritional balance of aquatic products can be adjusted through various additives.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

The stomach of the mackerel was removed and the intestine was removed and cleaned. At this time, the weight of the treated mackerel was about 200 g.

Then, 200 g of charcoal was added to 1400 g of water and allowed to stand for 5 hours. Then, 60 g of baked salt was added to prepare an immersion liquid.

Next, the washed mackerel was put into the prepared immersion liquid and left at 25 캜 for 3 hours for salting. Then, the salted mackerel was taken out, cleaned with water, and held for about one hour to remove water.

Then, 10 g of the herbal extract was evenly sprayed on the mackerel which had been removed from the above-mentioned water. Here, the herb extract was prepared by adding 1.5 kg of water to 50 g of each of peppermint and lemon grass, heating the mixture at 90 DEG C for 5 hours, and then filtering.

Next, a fish product sprayed with the herbal extract solution was packed in a polyethylene wrapping paper, and then the product was frozen at -20 DEG C to complete processing.

(Example 2)

The procedure of Example 1 was repeated,

In the preparation of the immersion liquid, 60 g of black rice powder powdered at 200 mesh was further mixed.

(Example 3)

The procedure of Example 1 was repeated,

10 g of buttercups extract together with the herb extract solution was evenly sprayed.

Here, the extract was prepared by adding 1.5 kg of water to 100 g of parsley, heating it at 90 캜 for 5 hours, and then filtering it.

(Comparative Example 1)

The stomach of the mackerel was removed and the intestine was removed and cleaned. At this time, the weight of the treated mackerel was about 200 g.

Then, 60 g of sodium chloride was added to 1400 g of water to prepare an immersion liquid. Next, the washed mackerel was put into the prepared immersion liquid and left at 25 캜 for 3 hours for salting. Then, the salted mackerel was taken out, cleaned with water, and held for about one hour to remove water.

Then, 10 g of purified water was evenly sprayed on the mackerel which had been removed from the above-mentioned water, and the resultant was frozen at -20 ° C to complete the processing.

(Comparative Example 2)

I purchased a commercial liver mackerel.

(Comparative Example 3)

A commercially available biological mackerel was purchased.

(Test Example 1)

The sensory evaluation of the above Examples and Comparative Examples was carried out. The sensory test was conducted on 30 trained panel members. The sensory characteristics were evaluated by 9-point method, and the taste, texture, flavor, and overall acceptability were evaluated. The scores were evaluated as sequentially decreasing, and the average value was rounded off to the first decimal place. The above examples and comparative examples were prepared by baking mackerel at the same temperature and time.

Results of Test Example 1. division incense flavor Texture Overall likelihood Example 1 7.2 7.3 7.5 7.3 Example 2 8.0 8.1 7.5 7.8 Example 3 8.2 8.2 8.5 8.3 Comparative Example 1 5.4 4.5 5.2 5.1 Comparative Example 2 6.1 4.0 3.7 4.5 Comparative Example 3 5.4 6.1 6.2 6.1

As can be seen from the above Table 1, it was confirmed that the roasted mackerel of Examples 1 to 4 had higher aroma, taste, texture, and overall acceptability than Comparative Examples 1, 2 and 3.

It was also confirmed that Examples 2 and 3, which used black rice powder or a combination of Extract of Extracts of Lycopersicum, showed higher preference than Example 1.

(Test Example 2)

The packaged mackerel of Examples 1 to 3 and Comparative Example 1 was stored at 5 占 폚 for 30 days to measure changes in major fatty acids. Total lipid was extracted by Bligh and Dyer method and its content was measured by gravimetric method. To analyze the fatty acid composition, 250 mg of the extracted lipid was added with 30 ml of 1N KOH-95% ethanol, 3 ml of BF3-methanol solution was added, and the mixture was refluxed at 95 ° C for 10 minutes to obtain methyl esters and analyzed by gas chromatography. The results are shown in Table 2 below.

Results (%) of Test Example 2 division
Example 1 Example 2 Example 3 Comparative Example 1 1 day 30 days 1 day 30 days 1 day 30 days 1 day 30 days Saturated fatty acid 23.5 25.6 23.4 25.5 23.4 24.8 23.5 26.6 Monounsaturated fatty acid 28.2 29.1 28.1 29.1 28.1 28.7 28.2 30.5 Polyunsaturated fatty acid 48.0 45.2 48.1 45.1 48.0 46.2 48.3 42.5

Generally, as the lipid oxidation progresses, saturated and unsaturated fatty acids increase, but polyunsaturated fatty acids tend to decrease.

As shown in Table 2, in the case of Comparative Example 1, after 30 days of storage, it was found that the saturated fatty acid and monounsaturated fatty acid increased, and the polyunsaturated fatty acid decreased and the oxidation progressed to some extent. Also, in Examples 1, 2, and 3, the saturated fatty acid and monounsaturated fatty acid increased and the polyunsaturated fatty acid tended to decrease after 30 days of storage as in Comparative Example 1. However, in Examples 1 to 3, it was confirmed that the increase width and the decrease width were significantly smaller than those in Comparative Example 1. Particularly, in Example 3, the increase in saturated fatty acid and monounsaturated fatty acid and the decrease in polyunsaturated fatty acid were almost insignificant. Thus, the processing method according to the present invention confirmed that the oxidation of lipid was delayed to some extent.

 While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

(a) pretreating aquatic products,
(b) preparing an immersion liquid comprising charcoal, roasted salt and water;
(c) immersing the pretreated seafood in the prepared immersion liquid,
(d) washing said immersed aquatic products;
(e) spraying the herb extract on the washed aquatic products,
(f) freezing the aquatic product to which the herb extract is sprayed at -40 to -20 占 폚,
The immersion liquid of the step (b) further comprises a black rice powder, wherein the charcoal, the baked salt, the water and the black rice powder are contained in a weight ratio of 1: 0.2-0.5: 5 to 7: 0.2-0.5,
Wherein the pretreated seafood is immersed in the immersion liquid at a weight ratio of 1: 2 to 10: 1 for 1 to 5 hours.
The method of claim 1, wherein
The step (b) of producing the immersion liquid containing charcoal, baked salt and water is characterized in that the charcoal is immersed in water for 1 to 5 hours, and the baked salt is added and mixed to prepare an immersion liquid Aquatic products processing method.
delete The method of claim 1, wherein
Wherein the step (e) further comprises the step of spraying the extract with the herbal extract,
The herbal extract and the parsley extract are sprayed with 1 to 5 parts by weight per 100 parts by weight of the washed aquatic products,
Wherein the parsley extract and the herb extract are hot water extracts of parsley and herb.
A fishery product produced by the method of any one of claims 1, 2 and 4.

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